Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

READY IN: 2hrs 15mins
SERVES: 8-10




  • Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
  • Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
  • Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
  • Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
  • Return soup to boil before serving.